Brisket for Smoking

Smokers usually buy a whole packer brisket with point and flat. Here is how to choose one.

Updated Oct 20, 2026. Edited by: Ilyass Ben Hakim.

Where to buy

Warehouse clubs, butchers and large grocers often stock whole packers. Online meat shippers send frozen briskets on dry ice. A butcher can order a specific grade for you.

Professional insight

Pitmasters pick briskets by hand. They judge flex, flat thickness and fat before grade.

A floppy brisket over your hand usually cooks tender.
Look for an evenly thick flat edge.
Avoid briskets with a deep knife gouge in the flat.
Hard fat between muscles is trimmed, so budget weight loss.

Check the label

Cut name reads whole brisket, packer, flat or point.
IMPS number if shown, such as 120, 120A or 120B.
USDA grade, such as Choice or Prime.
Weight in pounds or kilograms.
Packed on or sell-by date.
USDA inspection legend and plant number.
Vacuum seal tight with no air pockets or leaks.

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Types

Brisket cuts for smoking
Cut	IMPS item	Notes
Whole brisket, deckle off	120	The packer most smokers buy
Flat	120A	Leaner, even slices
Point	120B	Fattier, good for burnt ends
Bone-in brisket	118	Rare in retail stores

Brisket muscle facts

Flat muscle: Deep pectoral; Sits on the inner side of the brisket.
Point muscle: Superficial pectoral; Sits on the outer side and holds more fat.
Common fat trim: 0.25 inch; Many cooks trim outer fat to about this thickness.

Before you buy

Measure your smoker grate before buying a large packer.
Plan for trim loss on an untrimmed brisket.
Allow time to thaw a frozen brisket in the fridge.
Choose Prime for more marbling, Choice for value.

Storage

Keep the vacuum pack sealed until prep day.
Store on the lowest fridge shelf on a tray.
Freeze if you will not cook it before the date.
Thaw a frozen packer slowly in the refrigerator over several days.

Ways to save

Brisket cost per cooked pound

Calculator

Enter price per pound, raw weight and expected yield.

Price per raw pound

Raw weight

Cooked yield

Cost per cooked pound$10.00

Whole packers cost less per pound than trimmed flats.
Render trimmed fat into tallow for later cooks.
Ask butchers about case prices for several briskets.

Common questions

Should I buy a flat or a whole packer?: A whole packer cooks more evenly. It gives lean and fatty slices.
What size brisket should I buy?: Pick one that fits your smoker with room for airflow around it.
Is Prime worth it over Choice?: Prime has more marbling and is more forgiving. Choice smokes well with care.